Zucchini Pancakes with Pike Caviar
Breakfasts | Belarusian cuisine
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
This recipe was shared by chef John Smith from the menu of a popular American bistro.
Ingredients
- Courgette - 28.2 oz
- Spinach - 2.1 oz
- Parsley - 10.6 oz
- Soy Sauce - 1 fl oz
- Basil - 0.4 oz
- Wheat Flour - 1.4 oz
- Whole egg - 2 pieces
- Garlic - 0.7 oz
- Starch film - 0.4 oz
- Semolina - 1.1 oz
- Sour Cream - 3.5 oz
- Pike Caviar - 1.4 oz
- Green Butter - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Grate the zucchini on a coarse grater and thoroughly squeeze out the liquid.
Step 2
Place a pot of water on the stove. Once the water boils, add the spinach and parsley for 20 seconds.
Step 3
Remove the greens and place them in ice water.
Step 4
Finely chop the parsley and spinach and mix them with the grated zucchini.
Step 5
Add soy sauce, basil, egg yolk, roasted garlic, and semolina to the zucchini. Season with salt and pepper to taste.
Step 6
Form the pancakes. Coat them in flour and starch.
Step 7
Preheat the oven to 392°F.
Step 8
Fry the pancakes in a pan over medium heat for 4 minutes on each side.
Step 9
Then transfer to the oven for 5 minutes.
Step 10
Serve the zucchini pancakes with sour cream, pike caviar, and drops of green oil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.